Process of pkepabing



Reissued Jan. 9, 1923.

H Re. 15,522

1 UNITED STATES. PATENT- orFlcs.

m! IOUILLAUD SAINT, OF KAPLAN', LOUISIANA. I

PROCESS OF PREPARING WHOLE RICE.

Il'o Drawing. Original No. 1,887,560, dated August 16, 1921', Serial No.472,869, filed Kay 26,1921.

' Application for reissue filed December 1, 1922. Serial No. 604,429.

7 To all whom it may concern:

Be it known that I, AIMI'iE MOUILLAUD SAINT, a citizen of the UnitedStates, residin'" at Kaplan, in the parish of Vermilion and tate ofLouisiana, have invented a new and useful Improvement in Processes ofPreparing Whole Rice, of which the following is a specification.

This invention relates to a process of 10 treatin rice to produce agranular, partly pre-coo ed cereal for use as a breakfast food and forlike purposes, one of its objects being to eliminate the necessity ofboiling the rice prior to subjecting it to the other steps of theprocess, and to retain all of the ingredients ofthe food, some of whichare lost or changed in the boiling process.

With the foregoing and other objects in View the invention consists ofcertain novel steps in the method which will be hereinafter more fullydescribed and claimed, it being understood that various changes may bemade within the scope of the claim without departing from the spirit ofthe inven- 26 tion. I

In carry g out the process unpolished rice is used with the outer hullremoved. This unpolished rice is thoroughly washed after which it isplaced, while wet, in ,an alumi- 80 num pan resting on coils throughwhich steam is passed for the purpose of thorou hly heating the pan. Therice is thus ed and dried but not roasted.

12y baking the rice the same becomes thoroug y sterilized and thusrendered especially desirable as a food for children and invalids. It isalso rendered Weevil proof and is increased in bulk. After being bakedthe rice is cooled and then reduced to a granular condition, theparticles being about the size of those of granulated sugar. Thematerial is again thoroughly cooled after the grinding process andafterwards packed ready for use.

Rice prepared by the process herein de- 4 scribed is palatable andeasily digested. It can be quickly prepared for use as a breakfast iioodor porridge, as a pudding, etc., with very little additional cookingbecause it is partially cooked by the procem. It can also 0 be served incobked form with meats and vegetables.

What is claimed is: The herein described process of preparing a cerealfood which consists in washing 5 whole unpolished rice, placing thesame, while wet, in a pan where it is heated, thereby to bake and drythe rice, then cooling the rice, and finally reducing the rice to agranular form.

I In testimony that I claim the foregoing as my own, I have heretoafiixed my signature in the presence of two witnesses.

AIMEE MOUILLAUD SAINT. Witnesses:

